Coffee Coffeecake

Cooking Light
9 servings


+ Add To Shopping List
1/3 cup granulated sugar
4 1/2 teaspoons instant espresso or 3 tablespoons instant coffee granules
1 1/2 teaspoons ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup plain low-fat yogurt
2 1/2 tablespoons stick margarine or butter, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
2 tablespoons finely chopped walnuts
2 teaspoons 1% low-fat milk
1 teaspoon instant espresso or 2 teaspoons instant coffee granules
1/3 cup sifted powdered sugar


Preheat oven to 350°.

Combine first 3 ingredients; set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to flour mixture, stirring just until moist.

Spread half of cake batter into an 8-inch square cake pan coated with cooking spray, and sprinkle with half of espresso mixture. Top with remaining batter, spreading to cover; sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.

Created date

May 1998

Nutritional Information

Calories 234
Caloriesfromfat 21 %
Fat 5.4 g
Satfat 1.2 g
Monofat 2 g
Polyfat 1.8 g
Protein 4.8 g
Carbohydrate 41.8 g
Fiber 0.8 g
Cholesterol 26 mg
Iron 1.4 mg
Sodium 131 mg
Calcium 77 mg